Ashitaba (Angelica keiskei) is a leafy green vegetable. This perennial herb, native to the coastal regions of Japan, particularly the Izu Islands, belongs to the Apiaceae family, which also includes common vegetables like celery, parsley, and carrots. Its name, meaning “tomorrow’s leaf” in Japanese, reflects its ability to quickly regrow leaves after harvesting.
Characteristics of Ashitaba Seeds
Ashitaba seeds are small and brown. They have a relatively short viability, meaning their ability to sprout diminishes significantly over time. Freshly harvested seeds generally offer the best germination rates.
Older or stored seeds may benefit from a period of cold stratification to help break dormancy. This process mimics natural winter conditions and can improve germination success. Even with fresh seeds, Ashitaba can have a lower germination rate compared to other common vegetables, and they often take longer to sprout.
Sourcing Ashitaba Seeds
Acquiring Ashitaba seeds often involves online retailers or specialty nurseries. When selecting a vendor, prioritize those with positive reviews and clear labeling regarding seed freshness.
Checking for the harvest date, if provided, can help determine the seeds’ viability. Focusing on reputable suppliers helps ensure the seeds are indeed Angelica keiskei and not a similar, less desirable species.
Germinating Ashitaba Seeds
Successful germination of Ashitaba seeds requires specific conditions and patience. Begin by soaking the seeds overnight in cool, non-chlorinated water. Following this, a period of cold stratification can be beneficial, especially for older seeds or to improve overall germination rates. This involves placing the moist seeds in a refrigerator, typically for 30 days, mixed with a damp medium like sand, peat, or potting soil. It is important that the medium remains moist but not waterlogged, and the seeds should not freeze.
After stratification, prepare seed trays or small pots with a fine, well-draining seed-starting mix. Moisten the mix thoroughly before sowing the seeds. Ashitaba seeds require light for germination, so sow them shallowly, about 1/8 inch (3mm) deep, or simply press them onto the surface of the soil. Covering them very lightly with a thin layer of soil is sufficient.
Maintain consistent moisture in the soil, ensuring the surface never completely dries out. Using a humidity dome or clear plastic wrap over the trays can help maintain the necessary moisture and humidity. Optimal soil temperature for germination ranges from 60-70°F (15-21°C). Germination can be slow and sometimes erratic, typically taking 3 to 5 weeks, and potentially longer.
Cultivating Ashitaba from Seed
Once Ashitaba seedlings are about 60 days old, they are ready for transplanting. Transplanting to larger pots or directly into the garden should be done carefully to minimize root disturbance. Ashitaba plants prefer well-draining soil rich in organic matter. A slightly acidic to neutral pH, ranging from 6.0 to 7.5, is ideal. Amending the soil with compost or well-rotted manure improves fertility and drainage.
Ashitaba can tolerate both full sun and partial shade. In regions with hot summers, providing partial shade, especially during the hottest part of the day, helps prevent leaf scorch. Consistent moisture is important; the soil should remain moist but not waterlogged. Water when the top inch of soil feels dry, and water deeply at the base of the plant to encourage robust root growth. Overwatering can lead to root rot. Basic fertilization with a balanced formula or organic amendments like worm castings can support healthy growth.
Benefits of Ashitaba
Ashitaba is recognized for its health benefits, stemming from its rich nutritional profile. The plant contains a variety of vitamins, minerals, and unique compounds, notably chalcones. These chalcones are potent antioxidants and contribute to the plant’s traditional use for supporting overall well-being.
The plant is consumed for its potential to support digestion due to its fiber content and for its anti-inflammatory properties. Ashitaba can be used culinarily in various ways, including in salads, smoothies, or brewed as a tea. The leaves and stems are the primary parts utilized.